My enthusiasm for cheese making continues to grow as I develop my skills as an at-home artisan cheese-maker. The feeling of pride and satisfaction when creating cheese from scratch continues to inspire me to forego shop bought for my own.
Kristen Allan has continued to guide and challenge my cheese making skills by including me in her advanced soft cheese workshop.
If youíre interested in learning to make cheese, Kristenís workshops are a fantastic introduction to cheese making. Itís fun, she makes the process easy to understand and you never feel intimidated being a student in her class AND the best part is you get to sample what you make and then take the rest home. Complete cheese BLISS!
Although you may not immediately think of Haloumi as being a soft cheese, the process in which itís made lends itself to this style, which is why Kristen has included this particular cheese in her workshop.
Making cheese brings a sense of calmness, order and sanity within a world of chaotic technology and fast tracking. The simple chemistry of mixing cultures and rennet is cheap therapy but itís most definitely tasty!
Barbecued Haloumi is simply divine to eat. Serve with a salad and some mushrooms to complete the meal.
You do get a lot of whey left over after making cheese. The surplus liquid can be used for many things. Take a look and see some of the different ways you can use Whey.
Preparation Time: 2.5-Hours (includes setting and draining time)
Ingredients 4-litres of Unhomogenised Milk
1-ml rennet (diluted in 10-mls of water)
Heat milk to 37 degrees, then turn off heat.
Dilute the rennet in water.
Add the diluted rennet into the warm milk, stirring for 2-minutes.
Cover the pot with a lid and leave for an hour.
Check the milk has set by using a knife to split the jelly like milk (a clean break in the curd will occur).
Use a knife to split the warmed milk - it's ready when it develops into a jelly like consistency.
Cut the curds into 1cm pieces. Cover with the lid for a further 5-minutes.
After 5-minutes, gently heat until the whey reaches 40 degrees. Turn the heat off and allow the curds to settle to the bottom of the pan (the curds will start to form into one large mass).
Cut the curds into 1cm pieces and allow to settle.
After 10-minutes, using a cup scoop the whey (liquid) into a separate sauce-pan. Do not throw this liquid away as you will need it when re-heating the curds.
Using a cup, scoop out the liquid (whey).
Line a colander with a wet muslin cloth and place over a bowl.
Scoop the curds into the colander. Any extra whey will be caught in the bowl that is sitting underneath the colander.
Curds separated from the whey.
Cover the colander with the muslin cloth.
Fill a bowl with water and sit on top of the covered curds. The bowl and water will act like a weight and will press the curds into a solidified mass. Leave for an hour to continue pressing.
Using a bowl filled with water as a weight, press the curds to form one solid mass.
After an hour has passed, cut the solidified curds into slabs.
Cut the solidified curds into slabs.
Heat the pot containing the whey (liquid) to 90 degrees. (DO NOT ALLOW THE WHEY TO BOIL)
Place the curd slabs into the heated whey. Remove when the slabs float to the surface.
Salt the curds and drain on a rack. Sprinkle with salt and leave to cool. After 15-minutes flip and sprinkle with salt on the other side.
Cook the curd slabs in liquid and remove when the slabs float to the surface. Salt and drain on a rack.
Haloumi is ready to eat immediately or alternatively can be stored in 10% brine.
To cook - simply add a little cooking spray to a frying pan and pan-fry.
Serve Haloumi immediately while hot, add a little more salt (if required) and a little pepper and a liberal squeeze of lemon juice.
Recipe Ideas If youíre stuck for ideas on how you can incorporate haloumi into recipes, then why not try these Haloumi Fritters